↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
2 cups sliced almonds, chopped
2 tbsp flour
2 tsp grated orange zest (I used 1 medium orange)
3/4 cup sugar
1/2 cup cold butter, cut into small cubes
1/3 cup whipping cream
2 tbsp honey
8 oz bittersweet chocolate chips
Preheat oven to 350 degrees F. Whisk almonds, flour and zest in a small bowl.
Stir together sugar, butter, cream and honey in a medium saucepan over medium heat until the sugar is dissolved, bring to a boil and remove from heat. Stir in dry mixture thoroughly and then cool for 20 minutes, stirring every few minutes. Spoon batter onto two medium parchment paper covered baking sheets forming rectangles a few inches from the edges of the pan. Bake for about 10 minutes or until the edges begin to brown and the middle is slightly golden and firm.
Move the cookies, still on the parchment paper, to a flat surface, and fold each over itself after they have cooled for a few minutes. Let each log cool for 20-30 minutes longer, peel the parchment paper from one log and then return it the paper, peel the parchment paper from the other log and place it on top of the first log. Let the whole mass cool for about 20 minutes longer and then use a serrated bread knife to cut the log into 1 inch bars. Melt chocolate chips over a double boiler (in a glass bowl over a saucepan of simmering water), stirring constantly.
Dip one end of each bar into the chocolate, and chill on fresh parchment paper in the freezer. Serve from the freezer.
view more member recipes
FLORENTINE BARS
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
2 cups sliced almonds, chopped
2 tbsp flour
2 tsp grated orange zest (I used 1 medium orange)
3/4 cup sugar
1/2 cup cold butter, cut into small cubes
1/3 cup whipping cream
2 tbsp honey
8 oz bittersweet chocolate chips
Preheat oven to 350 degrees F. Whisk almonds, flour and zest in a small bowl.
Stir together sugar, butter, cream and honey in a medium saucepan over medium heat until the sugar is dissolved, bring to a boil and remove from heat. Stir in dry mixture thoroughly and then cool for 20 minutes, stirring every few minutes. Spoon batter onto two medium parchment paper covered baking sheets forming rectangles a few inches from the edges of the pan. Bake for about 10 minutes or until the edges begin to brown and the middle is slightly golden and firm.
Move the cookies, still on the parchment paper, to a flat surface, and fold each over itself after they have cooled for a few minutes. Let each log cool for 20-30 minutes longer, peel the parchment paper from one log and then return it the paper, peel the parchment paper from the other log and place it on top of the first log. Let the whole mass cool for about 20 minutes longer and then use a serrated bread knife to cut the log into 1 inch bars. Melt chocolate chips over a double boiler (in a glass bowl over a saucepan of simmering water), stirring constantly.
Dip one end of each bar into the chocolate, and chill on fresh parchment paper in the freezer. Serve from the freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pasta Florentine
by suemunzlinger
Serves 4-6 Ingredients 8-10 oz. penne pasta 3 cups medium mushrooms (shitake or porcini), stems removed, sliced 3 cups spinach 1 cup heavy cream 3/4 cup Parmesan cheese 1/2 cup walnuts, rou
by suemunzlinger
Serves 4-6 Ingredients 8-10 oz. penne pasta 3 cups medium mushrooms (shitake or porcini), stems removed, sliced 3 cups spinach 1 cup heavy cream 3/4 cup Parmesan cheese 1/2 cup walnuts, rou
Eggplant Florentine
by sgre52160
1 eggplant, sliced into 1/2 inch rounds 2 tablespoons olive oil, or more if needed 1 tablespoon garlic powder, or to taste 2 tablespoons olive oil or more if needed 3 cloves garlic, chopped 4 la
by sgre52160
1 eggplant, sliced into 1/2 inch rounds 2 tablespoons olive oil, or more if needed 1 tablespoon garlic powder, or to taste 2 tablespoons olive oil or more if needed 3 cloves garlic, chopped 4 la
Sole Florentine
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
Bow Tie Tuna Florentine
by sgre52160
1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon margarine 1 1/4 cups milk 1 (1.2 ounce) package creamy pesto sauce mix 2 (10 ounce) package frozen chopped spinach, thawed and squeeze
by sgre52160
1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon margarine 1 1/4 cups milk 1 (1.2 ounce) package creamy pesto sauce mix 2 (10 ounce) package frozen chopped spinach, thawed and squeeze
Florentine Casserole
by sgre52160
6 oz. bow ties or small shell noodles 2 to 3 c. spaghetti sauce 1 lb. hamburger, browned and crumbled into spaghetti sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed 1 c. sour cream 1/2 c. gr
by sgre52160
6 oz. bow ties or small shell noodles 2 to 3 c. spaghetti sauce 1 lb. hamburger, browned and crumbled into spaghetti sauce 1 (10 oz.) pkg. frozen chopped spinach, thawed 1 c. sour cream 1/2 c. gr
view more member recipes